- 1 cup brown sugar
- 3 tbsp flour
- 1 tbsp ground mustard
- 1 cup pineapple juice
- 2 tbsp lime juice
- 2 tbsp vinegar
- 1 ½ tsp soy sauce
- 1 tsp finely chopped celery
- 2 lbs mini sausages or
- 8 – 10 hot dogs sliced into 1-inch pieces
- Salt and black pepper to taste
In a saucepan, combine the sugar, flour and mustard.
Gradually add the pineapple juice, vinegar and soy sauce.
Place over medium heat and bring to a boil, stirring occasionally. Cook for 2 – 3 minutes until thickened.
Add the chopped celery and the sausages. Cook for a further five minutes for the flavors to blend.
Taste and adjust with salt and pepper if necessary.
Pour into a serving bowl and serve warm.